Tortilla Casserole *(GOOD)*

By carvalhohm

Ingredients

• 3/4 pound extra lean ground beef
• 1 (15 ounce) can red kidney beans
• 1 (14.5 ounce) can no-salt-added diced tomatoes undrained
• 1 (4 ounce) can chopped green chilies
• 1 package taco seasoning mix
• 6 corn tortillas
• 3/4 cup nonfat sour cream
• 3 ounces shredded cheddar cheese
• 2 tablespoons chopped fresh cilantro

Details

Servings 6
Adapted from angelfire.com

Preparation

Step 1

1. Spray large nonstick skillet with nonstick cooking spray. Heat over high heat until hot. Add ground beef; brown 8 to 10 minutes or until thoroughly cooked, stirring constantly. Drain well; return beef to skillet.

2. Add beans, tomatoes, chilies and taco seasoning mix; mix well. Reduce heat; simmer 5 minutes.

3. Meanwhile spray 12x8-inch (2-quart) baking dish with nonstick cooking spray. Cut each tortilla in half; place 6 halves in bottom of sprayed baking dish, overlapping slightly.

4. Spoon half of beef mixture evenly over tortillas. Spoon sour cream over beef mixture; spread evenly. Top with remaining 6 tortilla halves and remaining beef mixture. Cover tightly with foil. Freeze.

5. Thaw overnight. Heat oven to 350F. Bake for 25 minutes. Remove from oven; sprinkle with cheese. Cover; let stand 3 minutes or until cheese is melted. Sprinkle with cilantro.